June Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in June.)


Summer is the time for grilled meats, cool drinks, and picnics. What picnic is complete without a potato salad? Try this twist on the summertime tradition by using sweet potatoes in place of the traditional russet or red potatoes. Sweet potatoes are full of fiber, complex carbohydrates, protein, vitamins A (in the form of beta carotene) and C, iron, and calcium. Besides, they are naturally sweet and taste great. This salad will work well with any of our grilled entrees.

Sweet Potato Salad

4 large sweet potatoes, diced into 1/2 inch cubes
3 green onions, cut into 1/4 inch slices
1/2 cup olive oil
2 tablespoons Dijon mustard
3/4 cup cider vinegar
2 teaspoons honey
Salt and pepper
1/4 cup coarsely chopped flat-leaf parsley

Bring water to boil in a large pot. Add sweet potatoes and 1 teaspoon salt and cook until potatoes are tender but still offer considerable resistance when pierced with fork, about 8 minutes. Drain, rinse with cold water, drain again, and set aside. In a large bowl, whisk together olive oil, the mustard, vinegar, and honey. Season with salt and pepper, to taste. Add potatoes, green onions, and parsley and toss until potatoes are well coated. Serve at room temperature or chilled.